Torrone molle - uncooked chocolate cake

Here I have to summarise Hugh Fearnley Whittingstall. When he made this for Elizabeth David while learning his craft at the River Café he upped the chocolate content. On serving it his customer immediately noticed and called for his attention back at her table. With some trepidation he returned to be told, with after a short pause that might have seemed long, that she actually approved of his modification. Apparently this was one of the great moments of his cookery career. Torrone Molle